Grilled Chicken With Herbed Stuffing

• 5 teaspoons butter, divided
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 1/2 cup soft bread crumbs
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon salt, divided
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon dried thyme
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1 teaspoon grated lemon zest

1. In a small nonstick skillet, heat 2 teaspoons butter. Add onion and garlic; cook and stir until tender. Stir in bread crumbs, parsley, 1/8 teaspoon salt, marjoram and thyme.
2. Cut a pocket in the thickest part of each chicken breast. Fill with bread crumb mixture; secure with toothpicks. Sprinkle chicken with remaining salt. In a microwave, melt remaining butter; stir in lemon zest.
3. Place chicken on greased grill rack. Grill over medium heat 6-9 minutes on each side or until chicken is no longer pink, brushing occasionally with butter mixture during the last 5 minutes of cooking. Discard toothpicks before serving.

butter, onion, garlic, bread crumbs, parsley, salt, marjoram, thyme, chicken breast halves, lemon zest

Taken from www.tasteofhome.com/recipes/grilled-chicken-with-herbed-stuffing/ (may not work)